Anarosher Chutney/Pineapple Chutney

Meals of an onusthan bari (a house organizing a ceremony) is never complete without a chutney. While most common is tomato r chutney, there are many other varieties of chutney which are often served. Years back, I had attended a wedding ceremony of a distant relative of mine. It was then, that I came across anarosher chutney. While my mother often prepares other varieties of chutney, eg- jalpai r chutney, chalta r chutney, kul r chutney, she never actually prepared anarosher chutney at home. But soon as we went home, after the wedding, I pushed her a few times to prepare this chutney. Gradually, Anarosher chutney became a part of our onusthan meals at home.

Anarosher Chutney

Course: Relish

Cuisine: Bengali (Indian)

Preparation time: 10 minutes              

Cook time: 30 minutes 

Servings: 6

Ingredients

• 350 g of anarosh/pineapple
• 3-4 whole red chilies
• 1 teaspoon of fennel seeds/mouri
• 5 tablespoons of sugar
• 1/2 teaspoon of salt or salt to taste
• 2 tablespoons of oil
• 1 tablespoon of lemon juice
• A pinch of turmeric powder
• 10-12 golden raisins/kishmish

Directions

1. Chop the pineapple into small cubes. You can also grate the pineapple.(See Notes)
2. In a kadai, take the oil and heat it till smoking. Temper the oil with whole red chilies and fennel seeds.
3. Then add the chopped/grated pineapple to the kadai. Saute the pineapple for a couple of minutes carefully avoiding caramelizing the pineapples.
4. Add 1½ cup of water to the kadai, followed by salt, sugar and turmeric powder.
5. Continue cooking till the pineapple is cooked completely. Also add the kishmish to the chutney.
6. once you achieve the desired consistency of the chutney turn off the flame.
7. Add lemon juice to the chutney, mix and serve the chutney either chilled or at room temperature.

Notes

Grating of the pineapple fastens the process of cooking of the pineapple.

Step by step instructions to prepare anarosher chutney

Chop the pineapple into small cubes. You can also grate the pineapple. In a kadai, take the oil and heat it till smoking. Temper the oil with whole red chilies and fennel seeds.

Then add the chopped/grated pineapple to the kadai. Saute the pineapple for a couple of minutes carefully avoiding caramelizing the pineapples. Add 1½ cup of water to the kadai.

Then add salt, sugar and turmeric powder.

Continue cooking till the pineapple is cooked completely.

Also add the kishmish to the chutney. once you achieve the desired consistency of the chutney turn off the flame.

Add lemon juice to the chutney, mix and serve the chutney either chilled or at room temperature.

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